Coconut Cream Pound Cake Recipes

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
• In a large bowl, cream together the butter and cream cheese until well blended. Add sugar, and beat until light and fluffy. Blend in the eggs one at a time, then stir in the coconut extract. Mix in flour and baking powder until just moistened, then stir in coconut. Spoon batter into the prepared pan.
• Bake for 1 hour and 20 minutes in the preheated oven, until a knife inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack.

Steps:

• Preheat oven to 350*.
• Cream butter and shortening.
• Gradually add sugar; beating until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Combine flour and baking powder; add to creamed mixture alternating with cream of coconut, beginning and ending with flour mixture.
• Stir in lemon rind and vanilla.
• Pour batter into greased and floured 10" tube pan.
• Bake at 350* for 1 hour and 15 minutes, or until wooden pick inserted in center comes out clean.
• Cool in pan for 10-15 minutes; remove from pan and cool completely on wire rack.

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 10 inch tube pan.
• In a large bowl, cream together the butter and cream cheese until well blended.
• Add sugar, and beat until light and fluffy.
• Blend in the eggs, one at a time.
• Stir in coconut extract.
• Mix in flour and baking powder until just moistened.
• Stir in coconut.
• Spoon batter into prepared pan.
• Bake for 1 hour and 20 minutes in the preheated oven.
• Insert knife and if comes out clean, cake is done.
• Allow to cool in the pan for 10 minutes before inverting onto a cooling rack.

Steps:

• Preheat oven to 350 degrees F.
• Spray a Bundt pan with nonstick baking spray and dust with flour.
• In a small bowl, whisk together the flour, salt, and baking powder.
• In a large bowl, using a hand mixer, cream the butter and sugar together until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time. Once incorporated, add the extracts. Stir in the coconut milk and beat until combined. Slowly beat in the dry ingredients until the mixture is smooth.
• Pour the batter into the prepared pan and bake until a cake tester comes out clean, about 1 hour 10 minutes. Cool cake 5 minutes before turning it out onto a rack. Let cool completely on the rack.
• Once the cake has cooled, ladle the glaze over the cake, and top with flaked coconut. Let glaze set before serving. Transfer the cake to a platter or serving dish and slice.
• In a mixing bowl, whisk the powdered sugar and the pineapple juice together until smooth.

Steps:

• Preheat the oven to 350 degrees F. Butter and flour two 9-inch diameter cake pans with 2-inch high sides.
• Pour the flour, baking powder, baking soda and 1/2 teaspoon salt in a medium bowl. Use a whisk to stir together. This will get rid of any lumps and pseudo-sift the ingredients. In a separate large bowl, beat the sugar, butter and sweetened cream of coconut until fluffy and it resembles whipped cream, about 2 minutes. Beat in the egg yolks and vanilla extract. Scrape down the sides of the bowl and stir to incorporate all the ingredients. With the mixer on low speed, beat in 1/2 the dry ingredients, followed by the buttermilk, and the remaining dry ingredients, scraping down the sides in between each addition, just until blended.
• Using clean, dry beaters, beat the egg whites with a pinch of salt in another clean large bowl until the egg whites are stiff but not dry. Cook's Note: You want to get the most volume from your egg whites, that's why it is essential that the beaters and bowl are clean. Just to be safe, I like to wipe the bowl out with a dash of vinegar, white or apple cider is best. The vinegar cuts through any fat in the bowl leaving only a sparkling bowl behind. And don't worry, you won't be able to taste the vinegar-I promise!
• In batches, fold the beaten egg whites into the batter, being careful not to deflate the whites. Divide the cake batter evenly between the prepared cake pans. Spread the batter with an offset spatula to level the batter in the pan. Bake the cakes until a tester inserted into center comes out clean, 40 to 45 minutes. Cool the cakes in the pans on a wire rack, about 10 minutes. Gently run a small sharp knife around the pan sides to loosen the cakes. Cook's Note: As the cakes cool they will shrink slightly, pulling away from the sides of the pan. By running the knife around the sides of the pan you are helping in the process by taking away any resistance. Turn the cakes out onto the racks and cool completely.
• With a pastry brush, gently brush any crumbs from the cooled cake layers. If the cake baked up with a slight dome in the center, you can trim it to even it out or just remember to place that cake layer dome-side down on the cake plate. Place 1 cake layer, flat-side up, on a cake plate. Spread 1 heaping cup Coconut Cream Cheese Frosting over the cake layer, leaving a 1/2-inch border of cake around the edge. This will give the filling a place to go or spread when the second cake layer is placed on top-you don't want it to bulge out the sides!
• Sprinkle 1 cup sweetened shredded coconut mix over the frosting. Top with the second cake layer, flat-side up. Spread the remaining frosting over the top and sides of the cake. For a retro look, I like swoopy swirls. The best way to achieve it is to spread the frosting using the back of a spoon. It's that easy!
• Sprinkle the remaining coconut mix over the cake, gently pressing into the sides to adhere. Coconut Layer Cake can be prepared up to 1 day ahead. Refrigerate at least 1 hour.
• Beat the cream cheese in a medium bowl until fluffy, about 3 minutes. Add the butter and beat until smooth. Add the sugar, sweetened cream of coconut, vanilla extract and pinch of sea salt and beat until well blended, scraping down the sides as needed, for about 3 more minutes. Cook's Note: For a tropical twist, I add just a splash of fresh lime juice and a dash of finely grated lime zest to the mix!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
• In a large bowl, cream together 2 cups sugar and the butter. Fold in the eggs one at a time, fully incorporating each one before adding another.
• In separate bowl, mix the flour, baking powder, milk, flaked coconut, and 1 teaspoon coconut extract. Beat into the creamed mixture. Pour the batter into the prepared pan.
• Bake 1 hour in the preheated oven, or until a knife inserted in the center comes out clean. Cool on a wire rack for just a few minutes, then place on cake platter.
• To make the glaze, mix together in a small saucepan 1 cup sugar, water, 1 teaspoon coconut extract, and walnuts. Boil for 1 minute, and pour over still warm cake.

Steps:

• Preheat oven to 325°. Grease and flour 2 bundt pans.
• In large bowl, cream together butter and cream cheese until well blended. Add sugar and beat until light and fluffy.
• Blend in the eggs one at a time, beating well after each addition. Stir in cream of coconut until well blended.
• Gradually add flour and stir just until blended.
• Pour batter into prepared pans. Bake for 1 1/2 hours or until both cakes tests done. Allow to cool in pan for 10 minutes before turning out.
• *Pineapple flavored cream cheese may also work.

Steps:

• Beat everything together for 2 minutes if using a mixer.
• Pour into a greased and floured bundt pan.
• Bake for 1 hour at 325.

Steps:

• Heat oven to 325°F.
• Grease and flour 12-cup tube pan. Beat cream cheese and butter in large bowl with mixer until blended. Add sugar; beat until light and fluffy. Add coconut, cream of coconut and coconut extract; mix well. Add eggs, 1 at a time, beating well after each addition. Gradually add flour, beating on low speed after each addition until well blended.
• Pour into prepared pan.
• Bake 1-1/2 hours or until toothpick inserted near center comes out clean. Cool in pan on wire rack 15 min. Remove cake from pan; cool completely.

Steps:

• Preheat oven to 350 degrees. Butter and flour a 4 1/2-by-8 1/2-inch loaf pan. Whisk together flour, baking powder, and salt. In a large bowl, using a mixer, beat butter and granulated sugar on medium-high until light and fluffy, 8 minutes, scraping down bowl as needed. Add vanilla, then eggs, one at a time, beating well and scraping down bowl. With mixer on low, add flour mixture in 3 additions, alternating with two 1/2-cup additions buttermilk, and beat until combined. With a rubber spatula, fold in 1 1/4 cups coconut.
• Transfer batter to pan and bake until a skewer inserted in center comes out with a few moist crumbs attached, 60 minutes. Let cool in pan on a wire rack set in a rimmed baking sheet, 1 hour. Remove cake from pan and let cool completely on rack. (Store at room temperature, wrapped in plastic, up to 4 days.)
• Whisk together confectioners' sugar and remaining 2 tablespoons buttermilk. Drizzle over cake and sprinkle with remaining 1/4 cup coconut.

Steps:

• Preheat the oven to 350°F.
• Grease and flour three 9 inch round pans. (I put small parchment round in the bottom of the pan).
• For the cake, cream the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
• Combine the flour and baking powder: add to the creamed mixture alternately with the milk, beginning and ending with flour.
• Stir in the vanilla.
• Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until firm to the touch.
• Cool the cakes for 10 minutes in the pans, then turn out to cool completely.
• While the cakes cool, make the filling: In a large chilled bowl, whip the heavy cream until stiff. Fold in the sour cream, then gradually add the confectioners sugar. Stir in the vanilla, then fold in the coconut.
• To serve, split each cake later in half horizontally. Spread the filling between the layers and on the top of the cake. Place the cake in an airtight container and refrigerate for 3 days before serving.
• When ready to serve remove from refrigerator and sprinkle with coconut. If desired frost with cool whip and then sprinkle coconut.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9-inch tube pan.
• Beat vegetable shortening and sugar together in a bowl using an electric mixer until mixture is creamy. Beat eggs into shortening mixture, one at a time, letting each egg blend in before adding the next. Beat in sour cream until smooth.
• Gradually stir cake flour and baking soda into the moist ingredients until batter is smooth; stir in coconut extract. Scoop batter into prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean or with moist crumbs, 1 hour and 20 minutes.

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Spray three 8-inch cake pans with cooking spray and line the bottoms with parchment paper. Set aside.
• Put the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium until light and fluffy. Add the eggs one at a time, scraping down the sides as needed to make sure everything is getting incorporated.
• In the liquid measuring cup the coconut milk is measured in, stir in the vanilla and coconut extracts. Set aside.
• In a large bowl, whisk together the flour, baking powder, and salt. Add one third of the flour mixture to the butter mixture and mix until just combined. Add half of the coconut milk and mix. Continue this way until the flour and coconut milk are all added and combined. Divide the mixture among the three cake pans (use an ice cream scoop to ensure you evenly divide the batter) and bake until a toothpick inserted into the center comes out clean, and the top is golden, 45 to 55 minutes. Let cool in the pans for 15 minutes, then invert onto wire racks to remove from the pans. Let cool completely before frosting.
• Meanwhile, make the frosting: In the bowl of a stand mixer with the whisk attachment, cream together the cream cheese and sugar. It will seem gritty but that's ok. Turn on low speed and slowly stream in the heavy cream. It is going to seem weird and soupy, but then magically the cream will melt the sugars and whip and you'll have beautiful cream cheese frosting. Just mix slowly until this happens, 2 to 3 minutes.
• To frost and decorate the cake: Level the layers if the center is domed. Add a small amount of frosting to your cake plate or cutting board and add the first layer, cut side down. This will ensure the cake stays anchored to the board. Add a large dollop, or about a quarter of the frosting, to one layer of cake and distribute evenly all the way to the edges. Add the second layer and another quarter of frosting. Add the third layer. Frost the top and then the sides of the entire cake with the remaining half of frosting. Press the coconut to the sides and top.
• Now you are ready to enjoy a huge slice with cup of coffee or tea.